This Slow Cooker Italian Roast Pork is juicy, loaded with garlic and Italian seasonings, and fall-apart tender thanks to a simple spice rub and pork shoulder. Pile it onto a seeded roll with melted provolone and garlicky greens for one seriously good South Philly-style pork roast sandwich. Perfect for game day or feeding a crowd!
Look, I know Philly is famous for its cheesesteaks, but have you ever had a proper South Philly roast pork sandwich? There's a reason places like John's Roast Pork are legendary. If you haven't tried one, you're missing out. And if you're still team cheesesteak, my Philly Cheesesteak Sliders are another great option.
Recipe Summary: Slow Cooker Italian Roast Pork Sandwich
- ✅ Recipe Name: Slow Cooker Italian Roast Pork Sandwich
- 🕒 Ready In: 8 hours 10 minutes (10 minutes prep)
- 👪 Serves: 12 (easy to scale)
- 🍽 Calories: 301 per serving (pork only, without sandwich toppings)
- 🥣 Main Ingredients: Pork shoulder, onions, garlic, wine, Italian herbs and spices
- 📖 Dietary Info: Make-ahead friendly, freezer-friendly, high-protein
- ⭐ Why You'll Love It: Juicy, fall-apart tender Italian roast pork with bold flavor and minimal prep. Perfect for Philly-style pork roast sandwiches, game day, or feeding a crowd!
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This Slow Cooker Italian Roast Pork is one of my favorite ways to feed a crowd without spending all day in the kitchen. A well-marbled pork shoulder gets coated in a flavorful Italian spice rub, then slow cooks with onions, garlic, and wine until it's fall-apart tender. Shredding the pork and tossing it back into those delicious cooking juices keeps it moist and flavorful. Pile it onto seeded rolls with sharp provolone and garlicky spinach or broccoli rabe for a classic South Philly pork roast sandwich.
If you love Philly-style sandwiches, try my Philly cheesesteak sliders or hot pastrami sandwich next.
For another easy slow cooker pork dinner, try my pork sirloin roast, made with potatoes and a simple gravy.
Why you'll love this recipe
- One seriously good Philly sandwich. Juicy Italian roast pork piled high on a seeded roll with melty sharp provolone and a heap of garlicky spinach or broccoli rabe.
- Easy, hands-off cooking. Just 10 minutes of prep, a flavorful spice rub, and the slow cooker does the heavy lifting.
- Fall-apart tender pork. Well-marbled pork shoulder slowly cooks with garlic, onions, and wine until it's juicy, flavorful, and practically shreds itself.
- Perfect for feeding a crowd. Make a big batch for game day or parties and let everyone build their own loaded pork roast sandwiches.
- Leftovers you'll actually look forward to. The pork reheats beautifully, freezes well, and is just as good on flatbreads, over rice, or stuffed into another sandwich.
Jump to:
- Recipe Summary: Slow Cooker Italian Roast Pork Sandwich
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make Italian Roast Pork
- Expert Tips
- Italian Roast Pork FAQs
- How to Serve Italian Roast Pork
- What to Serve on the Side
- Storing and Reheating
- More Delicious Sandwich Recipes
- Slow Cooker Italian Roast Pork Sandwich Recipe
Key Ingredients
- Bone-in pork shoulder: I'm trying to find the words to describe this cut of pork without being disrespectful. This is one self-basting, bad-a** cut of meat. Full of marbled fat and flavor, pork shoulder is practically made for slow cooking. Go ahead and try to make a dry pork shoulder. I dare you. All that fat and connective tissue breaks down into juicy, fall-apart tender pork that's perfect for sandwiches. If you've got a smoker, my smoked boneless pork butt is another great way to put this cut to work.
- Onions and garlic: Two yellow onions and an entire bulb of garlic. Yes, the whole thing! They cook down into the juices and give the pork a ton of flavor.
- Red or white wine: Either works here. I usually reach for a dry red blend or Pinot Grigio. Just avoid anything overly sweet.
- Italian spice rub: A simple mix of dried oregano, basil, garlic powder, salt, black pepper, and crushed red pepper flakes. I also add Trader Joe's 21 Seasoning Salute, but it's optional.
- Bay leaves: A few bay leaves add an extra layer of savory flavor while the pork slow cooks.
- For the sandwiches: Good seeded Italian rolls, plenty of sharp provolone, and garlicky sautéed spinach or broccoli rabe. Add a long hot pepper if you like a little heat!
See the recipe card for the full list of ingredients and quantities.
Variations
| Switch up the greens | Garlicky sautéed spinach and broccoli rabe are both classic Philly options. Broccoli rabe has a slightly bitter bite that works really well with the rich pork and sharp provolone. |
| Bring on the heat | Add extra crushed red pepper flakes to the spice rub, or top your Italian roast pork sandwich with a roasted or pickled Italian long hot pepper. |
| Skip the wine | You can substitute chicken broth for the wine if you prefer to cook without alcohol. You'll still get plenty of flavor from the garlic, onions, and seasonings. |
| Try a different cheese | Sharp provolone is my favorite for an authentic South Philly pork sandwich, but mild provolone or mozzarella works if you prefer something less pungent. |
| Use boneless pork shoulder | Can't find bone-in? Boneless pork shoulder or Boston butt works just fine. Cook until the meat is tender enough to shred easily. |
How to make Italian Roast Pork
- Step 1: Get your slow cooker ready. Add the sliced onions, peeled garlic cloves, wine, and bay leaves to the bottom of your crockpot. I recommend a 7-quart slow cooker for the full 8-pound pork shoulder.
- Step 2: Prepare and season the pork. If your pork shoulder doesn't fit comfortably in the slow cooker, cut it into a few large pieces. No need to get fancy. We just want everyone in the pool. Combine the spice rub ingredients and coat every inch of the pork, then place it over the onions, garlic, and wine, fat side up where possible.
- Step 3: Cook until fall-apart tender. Cover and cook on HIGH for approximately 8 hours, or until the pork easily pulls apart with tongs or forks. If it needs more time, let it keep cooking.
- Step 4: Shred the pork. Remove the pork from the slow cooker and discard the bones and excess fat. Use two forks to shred the meat into bite-sized pieces.
- Step 5: Return the pork to the slow cooker. Skim excess fat from the cooking juices, then add the shredded pork back to the crockpot and toss to coat. Let it soak up all those delicious juices before serving.
- Step 6: Assemble the sandwiches. Pile the warm Italian roast pork onto seeded rolls, top with sharp provolone, and let the cheese melt into the pork. Finish with garlicky spinach or broccoli rabe and a long hot if you like some heat.
Expert Tips
- Don't skimp on the fat. Pork shoulder is the way to go here. All that marbling is what makes the meat so juicy and tender after hours in the slow cooker. Save the lean pork loin for another day.
- Season every inch of that pork. Really get the spice rub into all the nooks and crannies. If you need to cut the shoulder into smaller pieces to fit your crockpot, season those freshly exposed surfaces too.
- Keep the fat side up. Position the pork with the fat cap facing up when possible. As it cooks, the fat renders, bastes the meat, and adds richness to the cooking juices.
- Don't watch the clock too closely. Eight hours on HIGH is a good estimate for an 8-pound pork shoulder, but every slow cooker is different. If the meat doesn't practically fall apart when you grab it with tongs, it needs more time.
- Don't toss those cooking juices! Skim off the excess fat, then toss the shredded pork back into the juices. That's where a ton of the flavor is, and it keeps the meat moist, especially when serving a crowd.
- A good roll makes a difference. You want a sturdy, preferably seeded Italian roll that can handle all that juicy pork, melted provolone, and garlicky greens without falling apart halfway through lunch.
- Make it ahead for parties. This Italian roast pork is great for entertaining. Cook and shred it in advance, then reheat with the reserved juices and keep it warm in the slow cooker while everyone builds their sandwiches.
Italian Roast Pork FAQs
One of the best-known Italian roast pork dishes is porchetta, made with pork seasoned with garlic, rosemary, fennel, and other herbs, then roasted until tender with crispy skin. South Philly Italian roast pork is a little different. It's typically served sliced on a long roll with sharp provolone and garlicky greens. My slow cooker version uses shredded pork shoulder for an easy, hands-off take on the Philly classic.
A proper South Philly roast pork sandwich starts with a good seeded Italian roll, plenty of juicy pork, sharp provolone, and garlic-sautéed spinach or broccoli rabe. Add a roasted or pickled Italian long hot pepper if you like some heat. Just don't drown the roll in cooking juices!
Pork shoulder or Boston butt is my favorite for this recipe. All that marbled fat and connective tissue breaks down during the long cooking time, giving you juicy, fall-apart tender pork. Bone-in or boneless works, but I'd skip lean pork loin for this shredded version.
When you can easily pull the pork apart with two forks or tongs, it's ready. For my 8-pound pork shoulder, this usually takes around 8 hours on HIGH, but every slow cooker is different. If the pork is still tough, give it more time.
Absolutely! This is one of my favorite recipes for parties because you can cook and shred the pork in advance. Reheat it with the reserved cooking juices and keep it warm in the slow cooker while everyone builds their own sandwiches.
How to Serve Italian Roast Pork
- Classic South Philly Roast Pork Sandwich: The Italian pork sandwich is THEE Philadelphia sandwich, as far as I'm concerned. Pile the pork onto a seeded roll with sharp provolone, garlicky greens, and a long hot if you're feeling adventurous.
- Open-Faced Roast Pork Sandwich: Spread pesto on toasted Italian bread, pile on the pork, and finish with Parmesan. Welcome to Flavor Town. If you see Guy Fieri, tell him I said hi.
- Over Rice or Cauliflower Rice: Skip the bread and serve the pork over rice with sautéed spinach, Parmesan, and a little extra cooking juice.
- Italian Pulled Pork Flatbreads: Load up naan or flatbread with shredded pork, mozzarella, Parmesan, and pesto. Bake until melty and bubbly.
Love the combination of juicy pork and garlicky greens? Try my South Philly-inspired ground pork burgers for another delicious spin on a Philly-style sandwich.
What to Serve on the Side
Round out your Italian roast pork sandwiches with my warm german potato salad recipe for a hearty, tangy side, or try my air fryer smashed potatoes for something crispy, cheesy, and ridiculously good.
Storing and Reheating
- Refrigerator: Store leftover shredded pork with some of its cooking juices in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Freeze cooled pork with some of the cooking juices in freezer-safe containers or bags for up to 3 months for best quality. Portion it out for easy future meals.
- Reheating: Warm the pork gently on the stovetop or in the microwave with a little reserved cooking liquid until heated through to 165°F. Those juices are your friend here, so don't toss them!
More Delicious Sandwich Recipes
If you tried this Italian Roast Pork or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Slow Cooker Italian Roast Pork Sandwich Recipe
Equipment
- Slow Cooker/Crockpot
Ingredients
- 1 8 lb Bone-in pork shoulder, (may also use boneless pork butt)
- 2 medium yellow onions, sliced thinly
- 1 bulb garlic, peeled*
- 1 cup red or white wine (red blend or Pinot Grigio preferred)
- 4 bay leaves
Spice Rub
- 1 tablespoon coarse sea salt
- ½ tablespoon fresh ground black pepper
- 1 tablespoon dried oregano
- ½ tablespoon garlic powder
- 1 tablespoon dried basil
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Trader Joe's 21 Seasoning Salute*
For the sandwiches
- Hoagie rolls, seeded or unseeded
- Sliced Regular ot Sharp Provolone Cheese
- Sautéed garlic spinach or Broccoli Rabe
- Long hots, if desired
Instructions
- Set slow cooker to HIGH.
- Place sliced onions, peeled whole garlic cloves, wine, and bay leaves in the bottom of the slow cooker.
- If the pork shoulder doesn't fit comfortably in your slow cooker (I used a 7-quart model for 8 lbs of pork shoulder), cut it into large pieces to fit.
- Mix together all dry rub ingredients and generously coat the pork on all sides.
- Place the spice-rubbed pork in the slow cooker on top of the onions, garlic, wine, and bay leaves. Cover and cook on HIGH for approximately 8 hours, or until the pork is fall-apart tender and easily shreds with two forks. Smaller roasts may cook faster.
- Once tender, carefully remove the pork with tongs and transfer to a large cutting board or sheet pan.
- Skim excess fat from the top of the cooking juices in the slow cooker. Don't discard those juices!
- Shred the pork using two forks, discarding the bones and any excess fat.
- Return the shredded pork to the slow cooker and stir to combine with the reserved cooking juices. Switch to WARM and keep the pork hot until ready to serve.
- Assemble the sandwiches. Pile the warm Italian roast pork onto seeded Italian rolls with sharp provolone and garlicky sautéed spinach or broccoli rabe. Spoon on a little extra cooking juice if you like, but don't drown the roll! Add a long hot pepper if you like some heat, and dig in!
Notes
- Pork shoulder: I prefer bone-in pork shoulder for this recipe, but boneless pork butt works too. Don't substitute pork loin, which is too lean for this fall-apart shredded pork.
- Adjusting the recipe: If using less than 8 lbs of pork shoulder, scale down the spice rub accordingly. Smaller roasts may cook faster, but don't rely on a strict hour-per-pound rule. The pork is ready when it shreds easily with two forks. For an 8 lb shoulder, plan on approximately 8 hours on HIGH.
- Easy garlic-peeling trick: Hate peeling garlic? Separate the bulb into individual cloves and microwave for about 10 seconds. Let cool briefly, and the skins should slip right off!
- Trader Joe's seasoning: If you don't have Trader Joe's 21 Seasoning Salute, leave it out. The pork will still be delicious!
- Wine substitute: Either dry red or white wine works here. If you'd rather skip the alcohol, substitute an equal amount of chicken broth.
Marilyn says
Hi Sharon. I’m making this today for the Super Bowl tomorrow. I only have a 4 pound roast. Should I cook that in the crockpot for only four hours? Will that be enough to make it nice and tender?
Sharon says
Hi! Start with 4 and go up to 6 if it’s not shredding easily! Could need a bit longer
Johnna Kresge says
For the last Eagles game, my husband requested a Philly menu (we live in NC but are PA grown). Knowing I would be out of town that day, I wanted something I could cook in the crock pot and got to googling. I found this site and I’m so glad I did! These pork sandwiches were a HIT that day! I tried a small one before I left and it was amazing!!! I got repeated texts from friends telling me how delicious the sandwiches were and how they wanted the recipe for themselves. My husband even asked me to remake it 2 weeks later for the Super Bowl. Thank you for sharing this!! #GoBirds
Sharon says
So happy to hear this Johnna! GO BIRDS!
Jeff says
Hi,
I have two questions please (rookie here):
1. Do you need to debone the roast before cooking?
2. Do you remove the skin before cooking?
Sharon says
No need to de-bone or remove anything until after cooking!
Jeff says
Excellent. I imagine the bone will pull right out if it's cooked with the roast. Thank you. I'm looking forward to trying it.
DJ says
Would a hoagie spread (hot) or hot pepper spread work good in place of the long hot?
Sharon Farnell says
Sounds good to me!
Mary says
How many does this feed?
Sharon Farnell says
10-14
Sandy G. says
Easy & Delicious! This crowd-pleaser has replaced bar-b-qued pulled pork at our large parties. It freezes very well too, making it a favorite easy meal. Italian roll, sharp provelone, and long hots, yum!
Sharon Farnell says
So happy to hear this, Sandy!
Jim says
Sharon, I just found your Philly recipe for shredded pork in a slow cooker. I lived in South Jersey and worked in Camden and I'm now retired in Florida. When I worked in NJ, for most lunches if I wanted a hoagie, cheese steaks or pork sandwich, I traveled the bridge, bought my sandwich and returned to work. It was always worth the effort. Your recipe for shredded pork appears to be spot on, you go girl! If you have any other South Philly sandwich recipes, please share.
Yours in spirit, Jim
Go Eagles!!! Fly Eagles Fly 2024
Sharon Farnell says
Thanks, Jim! So happy you enjoyed the recipe!
Quinn says
Great recipe! I loved using onions and wine as it made a nice jus. I rubbed fresh rosemary, parsley and garlic all over the pork. I cooked the pork for a little over an hour a pound. So good and moist
Sharon Farnell says
So happy you enjoyed the recipe!
Den M. says
Jim, any thoughts re: using a le creuset in place of a slow cooker? I love the ingredients here and the Italian spin, I don't love the typical smokey, saucy pulled pork sandwich. Do you think there is a reasonable alternative for good results?
Sharon Farnell says
Hi Den! You could do the recipe in a dutch oven at 350 for 3-4 hours, instead of using the slow cooker.
Peter says
I am making this for the Philly game tailgate. Go Pats!
Sharon Farnell says
Nice! Hope you enjoy the recipe
Julie says
And I’m making it today in Philly - Go Birds!
Sharon Farnell says
GO BIRDS!
Ian says
Hello, quick question. When I remove the pork do I also skim out the onion garlic and bay leaves
Sharon Farnell says
You can leave the onions in if you like, or skim both those and remove the bay leaves.
Judy says
Is there anything that could be substituted for the wine in the Italian pork ? My family does not care for alcohol. Maybe chicken broth or even a semi sweet wine?
Sharon Farnell says
Hi Judy- Chicken stock would be great!
Michele says
What a terrific recipe. I had a free 9-lb pork shoulder from a supermarket Easter promotion. Cut in 3 pieces to fit in crockpot. I pulled back the big top layer of fat so I could rub spices both over and under the skin. Made some sautéed broccoli rabe to go with it. I guess I’ll freeze some of the cooked pork for future use in tacos, etc. Great recipe - pork was tender and juicy.
Sharon Farnell says
Thanks so much for taking the time to review, Michele! I am so happy you enjoyed the recipe! The pork freezes well for future meals too!